• 500g potatoes
  • 1 lapsung soushong teabag
  • Knob of butter
  • Splash of milk
  • 2 duck breasts
  • ½ a chicken stock cube
  • Sprig of rosemary
  • Sprig of thyme
  • Clove of garlic
  • Tbsp of blackcurrant jam
  • Tsp of cornflour
  • Fresh green beans

How do I cook it?

  1. Preheat an oven to 200°C.
  2. Peel the potatoes and cut into golf-ball sized pieces.
  3. Throw them into a saucepan, cover with salted water and the teabag.
  4. Bring to the boil and simmer for 20 minutes.
  5. Trim any sinew and excess fat from the duck breasts, score the skin with a sharp knife and season well.
  6. Sear the duck in a very hot pan, skin side down for a minute.
  7. Turn the breast over and immediately transfer the pan to the oven and cook for 8-10 minutes until the breasts are firm with a slight bounce.
  8. Put a pan of salted water on to boil for the veg.
  9. Heat 250ml of water in a small pan and crumble in the stock cube.
  10. Peel the garlic and add it whole to the stock with herbs and jam.
  11. Mix the cornflour with a dash of water to form a smooth paste and stir into the stock to thicken it to a sauce.
  12. Allow the duck breast to rest for a couple of minutes once removed from the oven.
  13. Simmer the green beans for about 3 minutes until just cooked but still with a bite to them, then drain.
  14. Drain the potatoes when cooked, remove the teabag and mash with the butter and milk.
  15. Slice the duck breast into 3 or 4 pieces and arrange on the neat dollop of the mash.
  16. Drizzle with the sauce and finish with the fresh steaming veg.

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